Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

Claudia E. LazarteNils‐Gunnar CarlssonAnnette AlmgrenAnn‐Sofie SandbergYvonne Granfeldt2026-03-222026-03-22201510.1016/j.jfca.2014.11.015https://doi.org/10.1016/j.jfca.2014.11.015https://andeanlibrary.org/handle/123456789/43383Citaciones: 107enBioavailabilityZincPhytic acidChemistryCalciumFood scienceMineral absorptionFood composition dataAtomic absorption spectroscopyEnvironmental chemistryPhytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailabilityarticle